To honor National Poultry Day, we’ve created a supercharged rotisserie-style chicken. This bird has savory bacon, butter, and jalapeños stuffed beneath the skin and roasting it on the Traeger will lock in the juices and encrust it with flavor.
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Start by mixing together the softened butter, diced jalapeños, and 1 teaspoon of cajun seasoning. Dice the bacon and mix it in.
Start the Traeger and set the temperature to 500F. Preheat, lid closed, for about 15 minutes.
Take about half of the butter mixture and put it under the skin on the breast of the chicken and smear the butter around to distribute it evenly.
Season the outside with a mixture of the cajun seasoning and the Traeger Rub. (Make sure you throw a few shakes inside the cavity of the bird too.)
Put the chicken directly on the Traeger and cook for about 1 hour or until the internal temperature registers 140 degrees F.
Then smear the rest of the bacon butter on the outside of the chicken and cook until it reaches 165 degrees F. Enjoy!
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